OVERVIEW
The only Christmas side dish better than crispy duck fat potatoes is crispy duck fat potatoes kissed with the smoke of a Big Green Egg. Here, the late addition of some garlic and herbs adds an extra flavour dimension.
PARBOIL YOUR POTATOES
Peel and halve your the potatoes then parboil them for 3 minutes. Drain well and leave in a colander to steam. Let them completely cool, then give them a shake to rough up the edges a little. This can be done the day before.
SET UP YOUR EGG
Set up you EGG for indirect cooking with the ConvEGGtor in place, topped with a Stainless Steel Grid. Your target temperature is 180˚C.
GET ROASTING
Spoon the duck fat into a high-sided Drip Pan and place in the EGG to heat up. Once the fat is smoking, carefully remove to a table. Add the potatoes into the pan, being careful not to splash yourself, then turn them in to ensure they’re fully covered with fat. Sprinkle with a liberal amount of salt.
Place back into the EGG and cook for 30 minutes until the bottom side is crisping up. Remove, turn, add the garlic cloves and herbs, and return to the EGG until golden all over. Serve hot.
